Umami-rich miso and soy, lightly sweetened with honey, give king salmon steaks a beautiful mahogany glaze as they bake in a hot oven. Served with roasted vegetables — in this case, bok choy, steamed rice, and a drizzle of the reserved marinade — dinner is ready in a snap.
¼ cup white or yellow miso
¼ cup soy sauce
¼ cup honey or sugar
1 tablespoon toasted sesame oil
1 tablespoon sambal or sriracha
2 king salmon steaks, bones removed if desired Available In Our Premium Subscription Box
1 tablespoon neutral oil, such as avocado or grapeseed
8 ounces baby bok choy, halved lengthwise
Steamed rice for serving
Sliced scallions, toasted sesame seeds, and togarashi (optional) for garnishing
Marinate the Salmon
In a small bowl, combine the miso, soy, honey, sesame oil, sambal, and ¼ cup water and whisk until smooth. Arrange the salmon steaks in a baking dish and pour the marinade over top. Cover and refrigerate for 1 hour or up to 12 hours, turning once or twice.
Cook the Marinade
Position a rack in the upper third of the oven and preheat to 425°F. Alternatively, preheat an air fryer to 400°F. Remove the fish from the marinade. Transfer the marinade to a small saucepan and bring it to a boil over high heat. Cook for 1 minute, stirring. Add a few tablespoons of water to achieve a pourable consistency. Remove from the heat and cover to keep warm.
Bake the Salmon
Return the fish to the baking dish and bake until the fish is nearly cooked through and lightly caramelized, 10 to 13 minutes depending on thickness. (similar cooking time if using an air fryer) For a deeper mahogany glaze, switch the oven to broil and broil the salmon on high for 1 to 2 minutes, watching closely as broilers vary greatly.
Stir-fry the Bok Choy
Meanwhile, heat the oil in a medium skillet over high heat until shimmering. Add the bok choy and a pinch of salt and stir-fry until crisp tender, 3 to 4 minutes.
Finish and Serve
Divide the steamed rice between two bowls. Top with the salmon and bok choy, dividing evenly. Drizzle with some of the warm marinade and garnish with scallions, sesame seeds, and togarashi (if using). Serve at once.
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Pair it Up
Compliment the flavors of toasted sesame seeds and sweet-salty glazed salmon with a crisp, aromatic Austrian riesling.
Level It Up
Traditional broccoli, cut into long, thin spears, or trimmed asparagus are great alternatives to bok choy and cook in roughly the same time.
Change It Up
Stir-fry leftover rice, chopped bok choy, and flaked salmon in a hot skillet and drizzle with some of the marinade for a next day dinner transformation.